Pineapple Brown Rice

(contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

Preparation time: 20 hrs
Cooking time: 10 mins

Serves 2

Cooked brown rice (refrigerate overnight) 300gm
Vegetable oil (e.g. corn, canola or sunflower), 2 tsp
Shallots (chopped), 2
Garlic (chopped), 3
Red chili flakes, 2 tsp
Egg, 1
Fish sauce, ½ tbsp
Tomato sauce, 2 tbsp
Dark soya sauce, ¼ tsp
Cashew nut (roasted), 25 gm
Pineapple (diced), ¼ cup
Mussels, 4
Spring onions (chopped) for garnish
Coriander leaves (chopped) for garnish 

Heat the oil in a pan
Add the shallots, garlic, chili flakes and stir until fragrant, about a minute.
Add the shrimps and mussels; stir fry for a minute.
Turn off the fire and add the boiled rice, diced pineapple, cashew nuts and the sauces (tomato, soya sauce and fish sauce); stir to mix evenly.
Turn the fire to medium low heat; push the rice one side of the pan. Pour the beaten egg into the other side and cook then mix with the rice.
Turn the fire to high, tossing the fried rice to separate the grains. 
Garnish with spring onions and coriander leaves before serving.
Approximate Nutritional Analysis (Per serving) 
Energy: 408 kcal
Fat: 15.6g
Protein: 17g
Carbohydrates: 52g
Cholesterol: 130mg
Sodium: 716mg
Fibre: 4.7g